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花 Reserve

West Village, New York · Est. 2018

Hana Omakase 花

Omakase おまかせ

Chef's tasting — all courses selected by Chef Matsuda based on today's market. Reservations required.

  • Seasonal Omakase 季節のおまかせ Signature

    $185 per guest

    12 courses: seasonal tsukidashi, 6–7 nigiri pieces, one hand roll, miso, and dessert. Market-sourced daily.

  • Sake Pairing 日本酒ペアリング

    +$65 per guest

    Four curated pours — junmai daiginjo, kimoto, sparkling nigori — selected to complement each course.

À La Carte Nigiri 握り

Two pieces per order. Fish sourced from Toyosu Market (Tokyo) and day-boat vessels on the East End.

  • Bluefin Tuna — Akami 本鮪 赤身

    $12

    Atlantic bluefin, lean cut. Soy-marinated, served with Hana's aged shiso salt.

  • Bluefin Tuna — Chutoro 本鮪 中トロ Market

    $18

    Medium-fatty belly. Brushed lightly with nikiri, sea salt finish.

  • Hokkaido Scallop ホタテ

    $10

    Plump, sweet, sea-fresh. Yuzu zest, a drop of house ponzu.

  • Wild Salmon 鮭

    $9

    Day-boat sockeye. Cedar-smoked kombu cure, sesame oil.

  • Kampachi カンパチ

    $11

    Amberjack from Kagoshima. Clean, bright, lightly pressed.

  • Uni — Santa Barbara うに Seasonal

    $22

    Creamy, oceanic, impossibly fresh. Served on warm shari with gold leaf.

  • Ikura いくら

    $10

    Salmon roe cured in-house with sake and soy. Burst of brine and richness.

  • Sweet Shrimp — Amaebi 甘えび

    $14

    Raw Spot prawn. The head is fried crisp and served on the side.

Sashimi 刺身

Three pieces per order, sliced to order. Served with house wasabi and Hana's aged soy.

  • Hamachi Sashimi ハマチ刺身

    $16

    Yellowtail from Kagoshima prefecture. Silky, buttery, gentle sweetness.

  • Salmon Sashimi 鮭刺身

    $14

    Wild Alaskan sockeye. Deep color, clean fat, bright finish.

  • Tuna Sashimi Assortment 鮪盛り合わせ Chef Pick

    $38

    Three cuts of bluefin — akami, chutoro, otoro — each treated separately. Chef's recommended progression.

  • Seasonal Sashimi Plate 季節の刺身 Market

    $42

    Chef's selection of five seasonal fish. Composition changes with the market.

Hand Rolls & Maki 手巻き・巻き

Classic preparations. Shari made fresh throughout service.

  • Spicy Tuna Hand Roll 辛口まぐろ手巻き

    $14

    Chopped bluefin, togarashi aioli, micro shiso, toasted nori cone.

  • Salmon Avocado Roll サーモンアボカド巻き

    $16

    Wild salmon, ripe avocado, cucumber, sesame, rice-paper wrapped.

  • Hana Dragon Roll 花ドラゴン巻き House Special

    $22

    Shrimp tempura inside, hamachi and avocado draped over. Eel sauce, tobiko, radish sprouts.

  • Vegetable Kappa Roll 野菜かっぱ巻き

    $10

    Crisp cucumber, pickled daikon, shiso, toasted sesame. Vegan.

Sake & Beverages 日本酒・飲み物

Curated selection of premium sake and complementary beverages.

  • Dassai 45 Junmai Daiginjo 獺祭 磨き四割五分

    $18 / glass · $72 / bottle

    Yamaguchi prefecture. Elegant stone fruit, clean minerality. 16% ABV.

  • Born Gold Junmai Daiginjo 梵 ゴールド 純米大吟醸 Premium

    $26 / glass · $105 / bottle

    Fukui prefecture. Ultra-premium, long finish, notes of pear and white flower.

  • Tamagawa Kimoto Junmai 玉川 生酛純米

    $14 / glass · $58 / bottle

    Kyoto, Kinoshita Brewery. Earthy, umami-rich, traditional slow ferment. Exceptional with fatty fish.

  • Sparkling Nigori にごり酒 スパークリング

    $16 / glass

    Unfiltered, lightly sweet, effervescent. Excellent as an aperitif or with uni.

  • Sencha — Hot or Cold 煎茶

    $6

    First-flush Uji green tea, brewed to order. Non-alcoholic.

  • Yuzu Lemonade ゆずレモネード

    $8

    House-made, lightly sweetened with kinako honey. Non-alcoholic.

Consuming raw fish carries inherent risk. Please inform your server of any allergies.